Arugula & Walnut Pesto
Culinary Genie
16 (2 tablespoon) servings
15 minutes
15 minutes
150
Italian
Condiment & Sauces
Arugula, toasted walnuts and basil blended with extra virgin olive oil, Culinary Genie Salt-Free Garlic & Herb Seasoning Blend and pecorino or Parmesan cheese. Use plant-based cheese for a vegan option. Toss with pasta, top soups, mix with mayo for a great aioli or spread on crusty bread and top with tomatoes and buffalo mozzarella.
Ingredients
- ¾ cup raw walnut halves, toasted
- 4 cups fresh baby arugula leaves
- 1 cup grated Pecorino Romano or Parmesan cheese or dairy-free Parmesan cheese
- ½ cup fresh basil leaves
- Juice of 1 lemon
- 1 tablespoon Salt-Free Garlic & Herb Seasoning Blend
- ½ teaspoon crushed red pepper chile flakes, optional
- ½ teaspoon sea salt, optional
- ¼ teaspoon fresh ground black pepper
- ¾ cup extra virgin olive oil
Directions
In a food processor or heavy-duty blender, pulse walnuts until coarsely ground.
Add arugula, cheese, basil, lemon juice, Salt-Free Garlic & Herb Seasoning Blend, chile flakes, salt and pepper. Pulse to combine.
With processor running, slowly drizzle in olive oil. Continue processing until well combined and creamy.